Food product.



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Toall whom it may concern:

Be it known that 1, JOHN J. BURonnNAn, a citizen of the United States, and a resident of the city of Cincinnati in the county of Hamilton and State of (lhio, have invented certain new and useful Improvements in Food Products, of which the following is a specification. I

This invention is a food compound closely simulating lard in its physical and chemical characteristics, consisting of a mixture of an oil and a hardening agent produced by hydrogenizing an oil or liquid fat.

a In its referred form, the new product is a vegetable one, consisting of a mixture of about 85-per cent. of cotton-seed oil and per cent. of hydrogenized cotton-seed oil. In the manufacture of this product, cottonseed oil, oleic acid, or other suitable body containing unsaturated fatty acids or their glycerids or esters, is hydrogenized, .or' caused to chemically absorbe hydrogen. This Specification of Letters Patent.

reaction is preferably efiected by vigorously.

agitating the cotton-seed oil or other raw material in a closed vessel containing an atmosphere of compressed hydrogen, a catalytic agent, such as kieselguhr impregnated with'finely-divided nickel, being maintained in suspension in the oil and the charge being heated to a temperature of about 155 C. j The oil is thereby converted into a white or yellowish solid, containing additional hydrogen about 5 to 6 per cent. more than in the 1%l9nhydr0genized material, having a saponi cation value of about 190, an iodin value of about 20, a melting point of about 56? (3., and a titer of about 0.,-

givin no reactionfor cotton-seed oil under the l alphen test. Suitable proportions of the hyc'lrogenized andhardened oil and of the non-hydrogenized oil are now thoroughly mixed or blended. In case about 5 yl5pen cent. of hydrogenized cottonseed oil and 85 per cent. of non-hydrogenized cottonseed oil are thus mixed, the final product is a white or yellowish semi-solid, having a sponilication value of about 195; an iodin valueof about 95; a melting-point ofabout 42 (3.; and a'titer of about 36 C.

' The invention is not restricted to hydrogenizing the oil which is used for harden:

ing to the particular degree above @pecified,

nor to its use in the particular proportions mentioned. In case a harder hydrogenized stock is used, itwill be understood that its Patented Apr, l, lwllt't,

Application filed November 10, 1910. Serial No. 591,727.

proportion may be correspondingly reduced. F or example, it the oil used for hardening is hydrogenized to an iodin value of 8 or 9, approximately 10 per cent. of the hardened material'will be required to yield a mixture having physical constants approximately as above specified.

][ claim:

l. A lard-like composition comprising edible hydrogenized fatty oil.

2. A lard-like composition comprising edible hydrogenized vegetable oil.

3. An edible oil product comprising hydrogenizedcottonseed oil and edible oily material blendin therewith. I

4:. An edible 011 product of lard-like consistency, comprising edible hydrogenized oil land-edible oily material blendingtherewit 5. An edible fatty product of substantially lard-like consistency, comprisingedible hydrogenized-oil material andedible fatty material blending therewith.

6. An edible fatty product, comprising mate mixture of hydrogenized vegetable oil and non-hydrogeinzed vegetable oil.

8. A foodrproduct comprising an intimate mixture of a vegetable oil and a hydrogenized portion of the same variety of the vegetable oil. v

- 9. A food-product comprising an intimate mixture of hydrogenized cottonseedoil and non-hydrogen-ized cottonseed oil.

10. A food-product simulating lard in its physical and chemical characteristics and comprising an intimate mixture of hydrogenized vegetable oil and non'hydrogenized vegetable oil.

11. A food-product simulating lard in itsphysical and chemical characteristics and. ,comprising' an intimate mixture of a vegetable oil and a hydrogenized portion of the same variety of the vegetable oil. 12. A food-product simulating lard in-its enized cottonseed oil and vphysical and chemical characteristics and comprising an intimate-mixture of hydrogp l3. A food product, consisting of a mix- A ture of a liquid oilor fat anda solid hydroenized oil or fat, bein a' semi-solid bov ll ll having, approximatel a saponificatio value 0ff195, an iodin value of 95, a melttion value of 195, an iodin mlue of 95, a ingllpzikng 0fd4=2 3., and a titer of Zf5f5 C. melting point of 42 C., and a titer of 36 C.

1 o0 pro uct, consistin o a mixture of about 85 per cent. of cotton-seed JOHN BURGHENAL' 5 oil and 15 per cent. of hydrogenized cotton Attest:

seed oil, being a White or yellowish semi- A. G. FRENCH, solid having, approximately, a saponifica- R. B. MEAD. 

